Fragrant Parsley Pasta, an Appetizing One-Bowl Meal
A clean oil pasta infused with the rich flavors of fresh parsley and garlic in olive oil.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This noodle dish uses plenty of fresh parsley to bring out the deep aroma of garlic and olive oil. Emulsified with pasta cooking water, balanced with butter and lemon juice to cut the richness, and finished with peperoncino for a pleasant spicy kick.
- Servings
- 1 serving
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Parsley50 g
- Pasta noodles100 g
- Garlic (or minced garlic 2-3 tbsp)10 cloves
- Butter20 g
- Peperoncino (or vietnamese chili pepper)5
- Olive oil5 tbsp
- Noodle cooking water1/2 cup
- Ground black peppera little
- Lemon juice
- Parmesan cheese
- Chop the parsley finely, but you don't need to mince it too finely since it shrinks down as it cooks in the pan.
- Instead of parsley, you can also adapt this recipe using perilla leaves or spring greens like wild chives and shepherd's purse available from winter.
Steps
Prepare the ingredients
It takes quite a lot of fresh parsley: 50 g.
Pasta noodles for 1 serving (100 g).
A piece of butter at 20 g, and 10 cloves of garlic, though I had coarsely sliced garlic on hand so I used 2 tbsp.
For a spicy kick, 5 peperoncino (or Vietnamese chili peppers), lemon juice, and parmesan cheese.
Chop the parsley finely.
It shrinks down as it cooks, so you don't need to mince it too finely.
Boil the pasta noodles
Bring 6 cups of water to a boil, add 1 tbsp of salt, and boil the noodles.
Boil them about 2 minutes less than the standard cooking time on the package so they stay chewy when eaten.
Infuse the parsley oil
Add plenty of olive oil to a pan—5 tbsp—and sauté the garlic without burning it to release its aroma.
Add the chili peppers and sauté briefly until the spicy aroma rises, then...
Add half of the chopped parsley and sauté briefly to make parsley-infused oil.
The remaining parsley will go in at the very end to boost the fresh aroma.
Toss the pasta noodles
Raise the heat to high, pour in 1/2 cup of noodle cooking water, add the noodles and butter, toss together, season with salt, add ground black pepper, and turn off the heat.
Add the remaining parsley and a little lemon juice, then toss to finish.
Finish
Finish with a light sprinkle of parmesan cheese at the end.
It uses more olive oil and butter than you might think, but the generous amount of garlic and parsley really whets your appetite.
Ppunwife's tips
- Boil the pasta about 2 minutes less than the standard package cooking time so you can enjoy a chewy texture when eaten.
- Add half of the parsley first to infuse the oil, and toss in the rest at the end to maximize its fresh aroma.
FAQ
How long should I boil the pasta noodles?
Since the noodles will be tossed in the pan with the sauce later, cooking them about 2 minutes less than the standard package time keeps them nicely chewy.
Do I add all the parsley at once when sautéing?
Sauté half of the prepared parsley in the oil to infuse the aroma, and add the remaining half at the very end of cooking to bring out the fresh herb flavor.
Can I use other herbs or greens instead of parsley?
You can easily adapt this dish with perilla leaves or seasonal spring greens such as wild chives (dallae) and shepherd's purse (naengi) for a fragrant twist.
